The Delicious Diva Cooking Blog

Thursday, May 20, 2010

Since the onset of my cooking obsession, there has been one type of meat that I would quickly push my shopping cart away from in the supermarket. Oxtail (in my "i see dead people voice"). Yeeshy! Just the thought of it made my palms sweat. Quincy has been practically begging for oxtails for months. He ordered them regularly from Orvril's restaurant until sadly, they closed. I am afraid of oxtails. They bring back memories of eating them. Every. Single. Sunday. I mean, it was like you couldn't have another dish if you didn't have oxtail to go with it. Oxtail, rice, chicken. Oxtail, rice, beef. Oxtail, rice, goat. Oxtail and rice. Oxtail and macaroni pie. Oxtail, oxtail, oxtail, freaking OXTAIL! By the time Jannell and I were 12, we had come to despise oxtail. It wasn't that it tasted bad, but we were tired of it. My mother, bless her heart, was very keen on paying attention to what we liked to eat. The problem with that was, she wasn't too keen on paying attention to when we stopped liking it (hence, too much oxtail). Once we were old enough to refuse to eat it, I swore off oxtail. Flash forward to Thanksgiving 2009. I was having a conversation with Mrs.Blake (KB's mom-Love her!), and told her about my bad relationship with oxtails. I admitted that part of my fear was the fact that it seemed so difficult to make. She assured me in her loving Jamaican mama way, that I was wrong. She then proceeded to tell me her recipe. Months later, Quincy and I had gotten into some silly argument, and instead of admitting that I was wrong (something I need to work on), I yelled "I won't be here when you get back" as he walked out the door on his way to work. I sat stewing (no pun intended) for the whole day. Not wanting to leave, but also not wanting to admit my part in the argument. I finally decided that there was no better way to end the drama than to pull out my secret weapon. I headed to the supermarket in the pouring rain ( POURING RAIN! That alone should have served as an adequate apology). After spending 15 minutes looking at the oxtail they had in the freezer section, I called KB. No answer. Shit, shit, shit! How am I supposed to know if I should buy the oxtail in bag or the one in the package? Another 10 minutes goes by and I finally follow my chef intuition and buy the freshly packaged meat.( TIP: When purchasing meat, it should be bright red, not brown looking). So, I headed home and got to work in my usual "anything goes" way. ( I should have written down Mrs.Blake's recipe). When Quincy burst threw the door, he was smiling from ear to ear. "Baby, you made me oxtails".....He sucked the bones, then asked for seconds...... and just like that, the argument was over. Yeah, I'm bad. I know it. Me too hot and a dat nuff gyal nuh like; dem a everybody something and me a wife! POW! This blog post is dedicated to my yardie sisters (pls say with Jamaican accent): Samantha (Sam-an-Ta), Franny (Fran-e),Karen (Kar-ren), Tania (Tan-ya), Tamika (Ta-mee-ka), Tanisha (Ta-nee-sha), Nadine (Nay-dine), & Rashelle (Rah-shell)

Oxtail Recipe: Soak oxtails in a bowl of cold water and vinegar for 1/2 hr (just a small amount of vinegar does the trick) Rinse oxtails well, then season. I always use my hands to really rub the seasonings into my meats. I think it really makes a difference in them absorbing the flavors. Let oxtails marinate for at least 1/2 hr. Longer if you can! In a cast iron pot, add oil (not too much!). Once oil is hot, add a large pot spoonful of sugar. Let the sugar brown. When it gets dark and starts bubbling, add the oxtail. Mix well to coat the oxtail with the burned sugar, then cover and lower stove to a simmer. Stir occassionally and add more water if it looks like it may be drying out. Add the green peppers, onions, and pimento. Cover and cook under low/medium heat for 2 hrs. Oxtail is a tough meat, and needs to cook for a long time to become tender. ( I learned that the hard way)

Rice & Peas recipe: In a medium saucepan, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender. Add the thyme, garlic, green onion, and salt. Add the hot pepper if you choose to use it. Simmer for a few minutes. Add the rice. The liquid should come up to 1-inch above the rice. Add water if needed.

Cover the pot. Bring to a boil again. Reduce the heat to low. Cook until liquid is absorbed.

Wednesday, May 19, 2010

"The moment a child is born, the mother is also born. She never existed before. The woman existed, but the mother, never. A mother is something absolutely new." ~Rajneesh

Today, I did absolutely nothing. Here it is, 4pm, and I have yet to get out of bed to take a shower. Thank God for the need to pee first thing in the morning, or I may have yet to brush my teeth. Sigh. I have zero energy and zero motivation. Thank goodness that I'm not a mommy right now. My kids would be coming home to chicken that has yet to defrost, and a sleeping mother. I don't know if I would have even gotten up to open the door for them. (memo to self: make sure children have house keys). They would be hungry. They would be excited to tell mommy about their day, but mommy will want to sleep. Sleep like she has been doing allllll day. No, I couldn't do that to my children! I would not! I would just re-route them to aunty B's house, who would for sure listen to the stories and fill their bellies. Sigh. Thank goodness I'm not a mommy. Mommies have to get up when they don't want to; stay home when they don't want to; say no when they want to say yes. Mommies have to cook the dinner, iron the uniform, comb the hair, go to open school, make the project you told them about just today. They sacrifice their last dollar to give you money for the prom (thanks mommy), or pay your bills when you quit your job because you were unhappy (thanks mommy). They buy your twin sister more clothes than they buy you, but you are not mad because you know mommy loves you too. Sigh. Mommies are the bestest, aren't they? I am so so so thankful for mine. Although, she reminds me of that song by Jimmy Cozier that goes "she nags me, and complains a lot but I ain't letting her go, she's all I got". I think he was talking about his girlfriend, not mommies, but isn't it strange that it still applies? Wait, is mommies even a word? Whatevs, this is my damn blog! Today's recipe is one of my favorite fast recipes for a weeknight dinner. I dedicate it to the mommies who may not feel like cooking, but have to. Kids absolutely love it, and its an easy way to sneak veggies into their diet. If you add salad and breadsticks, it can serve as a great meal to have friends over as well (for all you non-mommies). Let's get started, shall we? P.S.- S/O to all my fav mommies: Tanisha, KB, Samantha,Cara, Tania, Tamika, Nay, Tracy, Cambry, and of course, my own mommy Vanya. LYMI

Soak and season chicken as you normally would (see my other blogs to find out how)
In a large pan, add olive oil. Once heated, add onions and garlic. Sautee until onion is soft.
Add chicken to pan and brown on both sides. Turn down heat and let chicken simmer.
Add red and green bell peppers. Sautee.
Add jar of spaghetti sauce and turn stove down to a simmer. Sprinkle in a few red pepper flakes.
Boil a large pot of salted water. Add spaghetti and a bit of olive oil. Cook until al dente, then strain.
Once chicken/sauce has simmered for about 20 minutes (veggies should be soft), you can add spaghetti to sauce and mix it all together or you can plate spaghetti, then add sauce on top. Garnish with a sprig of parsley to make it pretty. Kids tend to like everything mixed in. The flavors from the chicken will blend with the sauce and make it delish! No one will tell that its not homemade.
This is a great dish to serve family style in a big platter. With the breadsticks/garlic bread on the side.

Quick Garlic Bread:
I know mommies are usually on a budget, so if you don't want to buy the garlic bread, you can make some yourself. All you need is 2 tbls of butter,slices of white bread, and a clove of fresh garlic. In a pan, melt butter and add garlic. Brush onto bread slices, and bake at 350 degrees until crispy.

Thursday, March 18, 2010

"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It's not just in some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”- Marianne Williamson

My deepest fear is failure. I am afraid that I will wake up thirty years from now and regret half of what I did, and all of what I didn't do. I'm afraid that I won't be able to use my passion for cooking to do more than entertain for my friends. I'm afraid that maybe I'm really supposed to be pursuing a career in Forensics and that this cooking thing is just a phase. I am afraid that while I have prayed on this, maybe I missed the sign God was showing me that meant I needed to make a left instead of a sharp right. I'm afraid to dissapoint myself, my family, and my friends. I am afraid of not trying. I'm afraid of trying too. A little over two weeks ago, I decided that I wasn't living. I wasn't letting my light shine to its full potentional. I went to work every day and went through the motions. I smiled when it was expected of me and did my best to keep my work up to par. But inside, I was miserable. I was depressed, angry, stressed, and frustrated. I knew that I had been letting my fear keep me tied to a place I no longer wanted to be. I knew that by staying in that position, I would continue to hold myself back from so many blessings. So, I resigned. I tell ya, it was one of the hardest decisions I've had to make in my adult life. But, I knew it was the right one. The fear lifted like a heavy cloud. I saw opportunity, and success in my future. I saw a way to take my dreams out of my heart, and make them a reality. I am aware of my worth; Of my ability; Of my strength. I will be okay. No, I AM OKAY (minus last Friday when I cried so much that the headache lasted until Sunday. I wasn't okay then). I ask that you release the fear, anxiety, and mistrust in your own life. Do what your heart says is right or you will be waiting forever for the right time to buy that house, have a baby, fall in love, or walk away from someone who doesn't deserve you. Know your worth. On Sunday, my bff's and I were supposed to do brunch. It was pouring outside, but I was happy and excited to see them. By the time we sat down to eat, it was just Kerri and I. Like it used to be. We talked about everthing, laughed constantly, and got back to that special bff place. She demanded that I cook. In fact, she began writing down a list of what she wanted me to make and barked out orders (in a loving way of course). So we got started! Actually, I saw her dangerously cut a potatoe and quickly suggested that maybe she should sit and offer moral support while I did the manual labor. Below is the recipe Kerri came up with. I simply put it together. This one's all for you, Kerri Dana! LYMI, V

Wings Recipe: (wings can be seasoned before hand and kept in fridge or freezer) Soak wings in room temperature water with 1/2 cup of vinegar. Let soak for at least 30 minutes Rinse wings in cold water and use a knife to pick off any extra fat or feathers. Rinse again. Season with spices and Worchester sauce. Let marinate for at least 1/2 an hour In a plate spread flour and season with a little black pepper and paprika. Mix in well Coat wings in flour, then fry for 5 minutes on each side. Set aside on paper towel to drain. Preheat oven to 350 degrees. Once wings are fried and drained, mix 1 cup Heinz Thick and Spicy bbq sauce in a bowl with 1/2 cup of honey, and 3 tbls of A1 Steak Sauce. Mix well. Place wings on a roasting rack (if they sit in a pan, they will get soggy instead of crispy). Using a bbq brush, brush sauce over wings until they are completey coated. Bake at 350 degrees for 30 minutes. Remove from rack and plate (resist eating! I know it will be hard, but we have potatoes to make)

Loaded Mashed Potatoes Recipe: Once potatoes are cooked and drain, place them back into pot. Add in milk, butter, sour cream, and broccoli. Add seasoning and mash well. Once potatoes are mashed to your liking, plate with wings and serve!

This morning I came to work and pulled out the box of inspirational cards that my sister gave me a few years ago and chose one. It read, “Today, I will let go of my need to be in pain and to suffer through crisis. I ask God for assistance in moving as quickly as possible through my sad feelings and problems. I ask for help in experiencing joy, peace, and gratitude every day. I will accept what is good in my life today”. I got very emotional. Why do I feel that these cards are speaking directly to me every time I read one? Yesterday my card was about patience. I had been feeling very opposite of that lately because I have been waiting for an important e-mail/call. I kept worrying. I checked my phone constantly. After reading the card, I made it a point to let go. An hour later, the e-mail came. God is good. Yes, He is! Can I get an AMEN? Today’s card spoke to me about Haiti. It’s been weeks now and many of us have stopped watching CNN. Tired of the coverage and the constant heartache that comes with seeing people like us suffering, we change the channel. We think, “I’ve donated, I’ve prayed, I’ve done my part”. Have you? Donating and praying is great, but Haiti needs us to not forget. Those who have suffered from this tragedy (which essentially means all of us), will not. My very first best friend was a girl named Caroline. Caroline, from Haiti. I remember being jealous that she spoke another language and pretending that I could too. Years later, I had another best friend; Merli. Merli, from Haiti (by way of Belguim). Then, Mrs.Demoracy (my mother and everyone else’s in High School). Then it was Angie, Belinda, Cambry, Etienne, Fara, Tamika and Lea (by injection) and so many others who have touched my life. Haitian people are a strong people. They are a proud people. I remember years ago, people used to tease children because of where they were from. Stupid people. Learn your History! Did you know that Haiti is the only black nation who successfully gained their independence through revolt? I bet you didn’t. They don’t talk about that on CNN. Do you know who Edwidge Danticat is? Have you read and cried through Breath, Eyes….Memory? Probably not. Do you know of the Ford brothers? Three Haitian doctors raised in Brooklyn who went to their parent’s homeland to help and heal? No, they don’t talk about that on CNN either. I guess I am just rambling. I guess I am just hurt, angry, and sorry. People who have suffered so much are suffering yet again. I hope that we all keep Haiti in our minds and hearts. When you think someone is forgetting about what is going on, remind him or her. And when you wake up to your warm, still standing house; when you take a shower and eat your hot breakfast; when you kiss your children and send them off to school, please, please, please say a prayer for Haiti (pronounced Ayiti). I will. The recipe that follows is not my own, but I love Black Rice, and I know you will too!LYMI,V* Disclaimer- If you have a better recipe, please pass it to me!

Thursday, January 28, 2010

I've always thought that things work out best in life for the good people. The girls who kiss, but won't let him touch. The boys who play sports instead of standing on the corner. The men who take care of their responsibilities. But, as I've found myself (a good person) almost always getting the short end of the stick; I realize that being good is mostly bullshit. You can go to the right schools, get the right degree, graduate and find yourself without a job. You can be patient in your career, work your ASS off, and still get looked over for a promotion or raise. So what then, is the point of hopes and dreams. What really ever goes the way we plan it? I thought I would be married by now with a great career and a closet filled to the brim with Italian stilettos. Instead, I find myself husbandless, settling, and digging under the bed to reach my J.Crew pumps (which, by the way, are made in Italy- so maybe something worked out). Sigh. Not this quarter life shit again. WTF. I had lunch with an old friend today and we talked about how differently things turned out for both of us. He is feeling defeated, angry, frustrated, and tired as well. But, he did not give up his hope or his dreams yet. He said "Vannell, circumstances and situations do not define you, and you must not let them confine you". Hmph! Sounds like something I would have said a year and two dreams ago.....Sigh (again). Let's get to the food, shall we? Pot roast is not an easy thing to make (ok, maybe it is, but just go along with the story). It takes time, patience, understanding, and most of all.....LOVE. Sigh (third time) Why can't I apply these principles to my life? Why do I understand carrots but not career? Meat but not me? Sigh (x4). Moving right along...pot roast is muy delicioso and mi novia te gusta mucho! He thinks its the best thing I make and he even gave me a twitter shout out for it :) Sigh (x5, but this was a good one so it doesn't really count). Here's to still believing in hopes and dreams even when I think its a load of crap. How about believing that what is meant for me will be for me? Yes, I think I like that better. Sigh (x6, but really x5 since we didn't count that one before).LYMI,V

Recipe:Soak roast in water and vinegar for at least 30 minutes. Then, season and put in fridge overnight.When you are ready to cook, heat up a tablespoon of olive oil in a deep pot.Add garlic, onions, peppers and carrots (chopped) sautee until onion is transparent. Add roast. (make sure you scrape all the yummy seasoning into the pot too.) Add a little water and cover. Cook under low heat for 25 minutes. Use two forks to turn roast over, cover and cook for another 25 minutes. Add more water if necessary, but not too much. You don't want the veggies burning or swimming. Preheat oven to 400 degreesPlace roast on a roaster rack. Save sauce in the pot under a very low heat.Roast roast (ha ha, sounds funny) for 45 minutes uncovered. Remove from oven and place back in pot with sauce and cover under low/med heat.Simmer for 10 minutes, basting the roast with sauce often.Once finished, take roast out and let it sit covered with foil for at least 15 minutes before carving.

Mashed Potatoes:Boil potatoes softDrain, add milk, butter, and seasonings. Mash until smoothPlace potatoes in a small pyrex pan and cover with cheese. Bake in oven for 8 minutes, or until cheese is melted.Plate, add slices of roast, top off with sauce and ENJOY!

Tuesday, November 24, 2009

When I was a little girl, I went to a middle school (which will remain nameless) that I hated. It didn't help that I was too skinny with big boobs. It also didn't help that my mom forced me to wear a skirt so long that even mormons would think it was a bit excessive. I hated being the only one in the 7th grade with a long skirt. I hated being the only one without a perm. There were many times that I neglected to inform my mother about an upcoming trip or event at school because I automatically assumed she would say no. Mothers ALWAYS say no, don't they? I remember being terrified to ask her to attend prom. Thank God for the letter the school sent home. Its funny now, but back then it was hard. The other kids wore Jordans or the latest Nike's. My mother made us wear these horrid lace up black shoes or pennyloafers. I shudder to think of it!....fast forward to today. When I left work I was tired and just wanted my bed. But, I decided to stop and visit my niece, Hana. After hugs and kisses she mentioned that tomorrow is her school's Thanksgiving harvest and that everyone in her class would be bringing a dish. Everyone, except her. She had asked my aunt weeks ago to make something but was told that she had to work that day. She lost her courage and just accepted that as "no". My heart broke. I remembered not going to Field Day and having everyone ask why (didn't bother to tell my mom).... So...what else was there to do but run to the supermarket and get all the ingredients to whip up something tasty for my Hana Banana! I was tired, but I would do anything in this world so she won't be alone....I know how that feels.When I was leaving, Hana said "thank you soooo much Vannell. Now the kids are going to ask me what I brought instead of why didn't I bring something"......again, my heart broke....Chow Mein is a tasty, fast, and easy dish that is yummy the next day. Its also Lea's favorite dish of mine.

Soak chicken in vinegar water for at least 30 minutes.Slice chicken and chop into bite sized chunksSeason chicken with spices and set aside.In a pan, heat up olive oil and add onions, garlic, and chives. Sautee until transparentAdd chicken and a little water.Sprinkle Worchester sauce over chicken and turn stove to medium heat.Pour sliced peppers over chicken and mix in Lower flame and allow chicken and peppers to simmer until cooked through. Peppers should not be too soft.In a large pot, boil water for chow mein noodles. Add salt.When water starts boiling, add noodles.In another pot, steam mixed vegetables.

Once chicken is cooked, combine with mixed vegetables and mix well so they absorb the flavor of the chicken and peppers.Drain cooked noodles (make sure they are cooked, but not overdone)While noodles are still in collander, pour 2 cap fuls of olive over them and add a little Adobo and black pepper.Mix well with tongs.In a large pot, pour in a little of the chicken mixture, then add some noodles. Mix well.Keep alternating and mixing noodles and chicken mixture.Once everything is in the same pot, mix well and taste. Add more salt if necessary. If not, serve and enjoy!

Monday, October 5, 2009

I don't feel well. In fact, I feel like plain old shit. The worst part is, I think I did it to myself. Have you ever felt so badly emotionally that you actually make yourself physically sick? Uh huh. I see you shaking your head in agreement. Well, that's what I did. I have no idea where the sadness came from. Or the attitude. Ok...ummm..actually, the attitude might have come from the sadness. Let's begin again. I have no idea where the sadness came from. I guess it goes back to the way I felt on the eve of my twenty fifth birthday. Everything seemed to be going wrong. And if it wasn't wrong, it certainly wasn't going the way I wanted or felt like it should be. I feel like I am not where I expected to be in life. I get like this sometimes. Frustrated, angry, not wanting to be bothered. Not wanting to think or feel, or be. But, I always want to cook. It just makes sense to me. This weekend I allowed myself to be all of the emotional things that I knew would lead to be being physically sick. As the headache began, I rolled my eyes. When the coughing wouldn't stop, I sucked my teeth. When the hot flashes forced me to rip off then pull on clothes, I cursed and then gave the silent treatment. He wanted shrimp. Who eats shrimp for Sunday dinner? Why must you watch EVERY game on Sunday? Even the teams you don't like? And why didn't you know that I was going to need help coming from the grocery? (Actually, that's my fault. I always go with the intention of buying one or two things then end up with a teenaged boy pulling the cart behind me.... What? Sometimes I get inspired in aisle 2). I made the shrimp anyway, but I purposely didn't put my heart into it with the hopes that he wouldn't like it. But, he did (see attitude shrimp recipe). Screw him! I decided to make ribs to be rebellious, because like I said; who eats shrimp for Sunday dinner? By the time they were done, the flu had taken over and my appetite was gone. He happily ate the ribs and proclaimed them delicious. Then he looked at me shivering and said, "baby, if I could take all your pain away and be sick for you I would. Just like God gave Adam's rib to Eve, I would take half of you...Tell me how". So, I said "Get me some peanut butter and fresh bakery bread". And he said "Its Sunday. The bakery is closed". And I said, "hmph! Some Adam you are"! Minutes later, he asked for another plate of ribs. Such is life people.

Recipe:Soak ribs for at least 1/2 hour in water with vinegarRinse wellSeason ribs with dry spices and Worschester SauceArrange ribs in baking panPour orange juice to cover ribs (pineapple juice works too)Cover and place in fridge to marinate for at least an hour (can be overnight)Pre-heat oven to 350 degreesPlace covered ribs in center rack and bake for 45 minutesUncover ribs and pour out excess liquidPlace uncovered ribs back into oven and pour sauce over themContinue cooking for another 15-20 minutesRemove ribs and drizzle honey over themPlace ribs in broiler and cook for 10 minutes until honey is carmalizedRemove from oven and cover. Let meat rest.Plate and enjoy with your favorite sides!